Bean sprouts, chives, and japchae that are both healthy and tast
Let me introduce you to bean sprout chives japchae, which is savory, delicious, and healthy enough without meat. Thanks to the Jongwon Baek, bean sprout dishes are popular and spring chives are very nutritious, right? Did you know that glass noodles have higher calories than you think? In addition, the GI level is high, so it's not good for people with diabetes or metabolic syndrome to eat, but konjac noodles are a zero-calorie ingredient known as a diet food, as you know. And the glass noodles get soggy, but the konjac noodles don't get soggy at all. I seasoned it based on my mother's bean sprout japchae, which I ate well when my children went to my mother's house. I've studied konjac noodles and tried this and that, but this is the easiest and most delicious. Mom, I upgraded your cooking
4 serving
Within 30 minutes
EasyFusion집밥er
Ingredients
  • Bean sprouts
    450g
  • Cellophane noodles
    1pack
  • hochuchu
    1.5handful
  • Vinegar
    1T
  • crushed garlic
    1T
  • Salt
    1/4t
  • Soy sauce
    1T
  • the liquid of tuna
    1T
  • plum extract
    1T
  • Sesame oil
    2T
  • Sesame
    1~2T
Cooking Steps
STEP 1/6
Wash the bean sprouts, wash the chives, and cut them into 5cm pieces. The tail of bean sprouts is said to be rich in nutrients, so don't trim them. The chives used thick and stiff Chinese chives. Chinese chives are better for stir-fry, but they're really expensive here, so I won't look at them at all...
STEP 2/6
Blanch the konjac noodles in boiling water and rinse them in cold water. The konjac noodles were 400g in the bag, but I don't know the exact amount because I didn't measure it after removing the water, but if you just want an ordinary japchae, you can soak a bundle of a little over 200g in water for about an hour and use it.
STEP 3/6
Stir-fry ground garlic in a pan with sesame oil, add bean sprouts, sprinkle salt, and stir-fry together.
STEP 4/6
When the bean sprouts become a little transparent, add the blanched konjac noodles, add soy sauce, tuna liquid (or anchovy sauce), and plum extract, and stir-fry them together. The water from the bean sprouts and the seasoning are getting watery, so you have to fry it on high heat and blow it away. If you use glass noodles instead of konjac noodles, the water from the bean sprouts may be absorbed into the glass noodles, so you should add water and stir-fry it.
STEP 5/6
When the sauce is almost gone, add chives and tossWell, turn off the light right away.
STEP 6/6
Sprinkle the whole thing and mix it roughly with chopsticks, and it's done. The taste isn't easy... ^^
If you stir-fry chives for a long time, they will die and become dirty, so turn off the heat right away.
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